Pumpkin Olive Oil Cake

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For the cake:

1 cup (200g) soft light brown sugar, packed 

2 large free range eggs

1 cup (230g) pumpkin puree (not pie filling) 

1/2 cup (120ml) olive oil

1 tsp ground cinnamon 

1/2 tsp ground cardamom

1/8 tsp ground allspice 

1/8 tsp ground nutmeg 1

/8 tsp black pepper 

1/4 tsp salt

1 1/2 cups (210g) plain all-purpose flour 

1 tsp baking powder

1/2 tsp baking soda

For the glaze:

1 cup (130g) icing sugar, sifted 2 TBS olive oil

2 TBS pure maple syrup

1 to 2 TBS hot water

salted roasted pumpkin seeds to garnish (optional)

1. Preheat the oven to 350*C/180*F/ gas mark 4. Butter a 9-inch round cake tin and line the bottom with some baking paper. Set aside.

2. Sift together the flour, baking powder and baking soda. Set aside.

3. Whisk the brown sugar and eggs together until pale in color and foamy. (1 minute) Beat in the pumpkin, olive oil, baking spices, pepper and salt. Mix well together until smooth and totally amalgamated. Stir in the flour mixture until smooth.

4. Pour the batter into the prepared pan, smoothing over the top. Tap the pan gently on the counter top a few times to release any air bubbles.

5. Bake for 25 to 35 minutes until risen and golden brown. A toothpick inserted into the center should come out clean. Leave to cool in the pan on a wire rack for about 10 minutes before tipping out to cool completely.

6. Place the cake onto a plate for serving. Whisk together all of the glaze ingredients until smooth, only adding enough hot water to make a thick, but pourable glaze

   Pour the glaze evenly over the cake and sprinkle with the pumpkin seeds. Leave to set for 20 minutes before serving.

   8. Store any leftover cake in a tightly covered container for up to three days.